With a hearty cornmeal crust to hold up the bounty of summer vegetables that are loaded into this quiche, this is a meal unto itself. Full of the end of the summer garden goodies, you can't miss with this sure to please dish.
1 1/2 hours before you want to eat
Cornmeal Pie Crust
(makes 2)
1 1/2 cups Flour
3/4 cup Cornmeal
2 sticks Butter (1 cup)
1/3 cup ice cold water, plus two tablespoons
1 1/2 tsp Salt
1. Combine Flour, Cornmeal in Salt in a food processor.
2. Cut up butter into little chunks and put into the food processor. Pulse until the butter looks like little pebbles.
3. Add water while machine is running just until mixture starts to come together a little bit. It will still be quite shaggy.
4. Separate into two mounds and press together into a disc. Wrap in plastic wrap and put into the fridge for a 1/2 hour, mixture will come together during this time.
If making ahead of time, this is the stage you would stop at.
(Drop down and start preparing the quiche filling if making all at once. )
5. Once all the filling is prepared, roll out and put into an ungreased 9"- 10" pie dish or tart pan.
Both the crust and the filling vegetables can be made up to a day ahead of time if you prefer. If you choose to do this let both sit at room temperature for 20 minutes before attempting to roll out and fill the quiche.
Harvest Quiche Filling
(enough for two pies)
1 lb of Bacon (Optional but oh so good!)
1 medium Onion, chopped
1 medium Zucchini, chopped
1 ear of Corn, (
leftover Grilled Corn works great!)
1 cup of shredded Cheddar Cheese
4-5 Plum Tomatoes, sliced
1 Tb Olive Oil
3 tsp Salt
8 Eggs
2 cups milk
1/8 tsp nutmeg
1. Fry up bacon until crispy then drain over paper towels. This can be done with whatever your favorite method is. Chop when cool enough to handle.
2. While bacon is frying. In another pan, heat olive oil over medium heat, after 2 minutes add chopped onion and 1 tsp of salt and saute for 5 minutes. After that time, add chopped zucchini and continue sauteing for 15 more minutes. Stirring occasionally. (
Some brown is o.k. but if getting too dark take off the heat for a minute and turn down the burner)
3. Cut corn off the cob, break up into individual kernels. Take note to remove any of the silk that stays behind. Preheat oven to 350 degrees.
4. After dough is in pie pan, split the bacon, cheese, corn, onion and zucchini mixture and sliced tomatoes evenly between the two pie shells.
4. Whisk together eggs, milk, 2 tsp of salt and nutmeg. Pour over the two filled pie shells.
5. Bake at 350 degrees for 30 minutes. Turn up to 400 degrees and cook 10 more minutes until golden brown.
6. Let sit for 10 minutes, slice and enjoy!
(This picture is of the more kid friendly bacon, cheese and corn. Feel free to customize!)
This will keep up to two days in the refrigerator and heats up beautifully at 350 degrees for 10 minutes
Go the extra mile and top with a
smoky and fresh chipolte corn salsa!
